What if one crispy bean could change the way we think about snacks?

That’s exactly how the Pupuchi story began.

During a trip to Ecuador, we discovered roasted fava beans sold as a simple street snack. Back home in Latvia, one question kept coming back:

Why don’t we have something like this here?

That question became an experiment.

After weeks of testing, our co-founder and food technologist Kristīne Ozoliņa finally roasted one bean that was perfectly crispy. She smiled and said:

“If one bean came out crispy, there will be more.”

She was right.

A Different Way to Snack

Most snacks are created for convenience.

We wanted to create one that people could genuinely feel good about eating.

Instead of potatoes or nuts, we chose fava beans—one of Europe’s most valuable yet surprisingly overlooked crops.

Instead of deep frying, we developed an oil-free roasting process that creates the crunch people love while letting the natural character of legumes shine.

The result is a snack that’s simple, satisfying and made for real life.

More Than Just Snacks

Today, Pupuchi has grown into a range of products that includes:

  • Roasted fava bean snacks
  • Plant-based spreads
  • Roasted fava bean flour

Each product follows the same philosophy:

Less is better—but more valuable.

Trusted Where It Matters

Good food should perform beyond the supermarket shelf.

Since 2021, Pupuchi roasted fava bean snacks have been included in the daily food ration of the Latvian National Armed Forces—recognition of their practicality, long shelf life and suitability for active lifestyles.

For us, that’s more than an achievement.

It’s proof that innovative plant-based foods can be both practical and enjoyable.

Looking Ahead

Our ambition has never been to create just another snack brand.

We want to inspire more people to rediscover legumes—not as something old-fashioned, but as one of the most exciting ingredients for the future of food.

Every new product we develop starts with the same question that inspired us years ago:

How can we make healthy food something people genuinely look forward to eating?